Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
MEAT SCIENCE AND TECHNOLOGY 10104061 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals To teach structure and formation of meat
Course Content Composition of meat, structure of meat, transformation of muscle to meat, different knds of meat, different meat product technology in Turkey and world
Learning Outcomes 1) structure and formation of meat
2) Etin composition, meat structure, muscle to meat transformation
3) meats of different animal species, precious meats, grading

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Structure and composition of meat Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
2. Week Transformation of muscle to meat Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
3. Week Grading of meat Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
4. Week Valuable meat parts Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
5. Week mechanism of muscle to meat transformation, post-mortem changes Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
6. Week quality standarts of meat Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
7. Week meat hygiene Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
8. Week inspection of meat Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
9. Week meat microbiology Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
10. Week HACCP in meat plants Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
11. Week Meat products Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
12. Week Fermented Meat Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Project Based Learning; Problem Based Learning; Brain Based Learning; Case Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
13. Week Meat storage Lecture; Question Answer; Problem Solving
Brainstorming; Opinion Pool
Problem Based Learning; Brain Based Learning 		Homework Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
14. Week Factors effected meat storage Lecture; Question Answer; Problem Solving; Discussion
Brainstorming; Opinion Pool
Problem Based Learning; Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)

Sources Used in This Course
Recommended Sources
Doyle, M.P., Beuchat, L.R., Montville, T.J. (1997). Food Microbiology : Fundamentals and Frontiers. ASM Pres, Washington.
Hayes, P.R. (1995). Food Microbiology and Hygiene. 2nd ed. Chapman and Hall, 2-6 Boundary Row, London.
Özdemir, H. (2015). Et Hijyeni ve Muayenesi. Öğrenci ders notları. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25500
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Project (Including Preparation and presentation Time) 14 4
Time to prepare for Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload